Quality Characteristics of Twelve Lesser Known Edible Leafy Vegetables of Wokha District of Nagaland, India

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1 BIOSCIENCE, BIOENGINEERING AND BIOTECHNOLOGY Journal homepage: ORIGINAL ARTICLE Quality Characteristics of Twelve Lesser Known Edible Leafy Vegetables of Wokha District of Nagaland, India Jessica Dohtdong 1, A. Nath 2*, Bydut C. Deka 3 and R.P. Mishra 4 1 Krishi Vigyan Kendra, Wokha, Nagaland, India. 2, 4 Project Directorate for Farming System Research, Modipuram, Meerut (UP), India. 3 ICAR Research Complex, Nagaland Centre, Jharnapani, Nagaland, India. *Corresponding Author: A. Nath amitnath2005@gmail.com Received: 23/09/2014 Revised: 09/12/2014 Accepted: 10/12/2014 Abstract Wild leafy edible plays an important and major role in meeting the nutritional requirements of the tribal population of Wokha distric of Nagaland. Wokha district is the home of the Lotha Nagas. The present study was conducted to explore and identify the wild edible leafy vegetables, to record the indigenous traditional knowledge of utilization and to assess various threats and conservational aspects of the reported wild plant resource consumed by the Lotha tribes of Nagaland. Identified twelve lesser known wild leafy edible plants which are widely consumed by the population and are also found to be sold in market seasonally. Collected these lesser known wild leafy edible plants and analyzed for nutritional composition viz., moisture content (%), protein content (%), vitamin C (mg/100g), calcium (mg/100g), potassium (mg/100g) and energy (Kcal/100g). Among the different lesser known leafy vegetables, the maximum ascorbic acid, calcium and potassium content were recorded as mg/100g, 7.35mg/100g and mg/100g respectively in Nrukphen, Mpunghan and Hanyon. 1. Introduction In India, the majority of rural communities depend on the wild resources including wild edible plants to meet their food needs in periods of food crisis, as well as for additional food supplements. The diversity in wild plant species offers variety in family diet and contributes to household food security. Various publications provided detailed knowledge about the utilization of wild plants as food in specific location around the world. Studies conducted in Africa by Zemede (1997) showed that wild plants are essential components of many African diets, especially in period of seasonal food shortage. A study conducted by Wilson (1990) in Zimbabwe revealed that some poor household rely on wild fruits as an alternative to cultivated for quarter of all dry seasons meals. Pastor and Gustavo (2007) in their study conducted on wild edibles found that 57 wild edible plant species are consumed, in 118 different ways as a source of food by the Chorote people of Argentina. Maundu et al. (1999) found that nutritional analysis of same wild food plants demonstrates that in many cases the nutritional quality of wild plants is comparable and in some case even superior to domesticated varieties. Keywords: Quality, Leafy vegetables, Wokha, Naga. Agrahar-Murugkar and Subbulakshmi (2005) studied the nutritive value of wild edible fruits, berries, nuts, roots and spices consumed by the Khasi tribes of India. They concluded that the wild plants eaten by Khasi tribe are a good source of nutrients and considering their low cost and easy availability, need to be popularized and recommended for commercial exploitation. Maikhuri (1991) studied the nutritional value of some lesser known wild food plants and their role in tribal nutrition. Sundriyal and Sundriyal (2004) described the wild edible plants of Sikkim Himalaya. Again Sundriyal and Sundriyal (2001) studied the dietary uses of wild edible plant resources in the Sikkim Himalaya, India and concluded that wild edible plants are greatly valued throughout the Himalayan region and serve as an important source of food for indigenous communities. Rakesh et al. (2004) found that wild edibles are playing an important role in the rural development in the Central Himalayan Mountains of India. The study also concludes that many wild fruits are richer in nutritional composition then cultivated fruits of the region. Parvathi and Kumar (2002) studied the chemical composition and utilization of the wild edible vegetable Athalakkai (Momordica tuberosa). A

2 study conducted by Debarata (2002) on the wild food plants of Midnapore, West Bengal showed that 31 wild edible plants species are frequently consumed during the flood and droughts. Significant work in the field of ethnobotany has been done in past 3-4 decades in the Himalayan State of Jammu and Kashmir by many workers including Abrol and Chopra (1962), Gupta et al. (1982), Kachroo and Nahvi (1976), Kiran et al. (1999) and Kaul et al. (1987). Although much has been published on the ethnomedicinal and economic aspects of plants of India, however there is not even a single concrete report about the wild edible leafy vegetables of Wokha distric of Nagaland. Wokha district is the home of the Lotha Nagas. The district lies between 25 20ʹ-26 15ʹ N of latitude and 94 02ʹ-95 01ʹ E of longitude and the total geographical area is 1628 sq km. altogether there are 107 villages, and the altitude areas from m (Baghty town) to 1, m (Wokha town). The Lotha tribes live mostly on hill-tops and on slopes forming small and isolated villages. Most of these villages are located at remote and far away from the towns and therefore, the peoples mostly depend on the natural resources from the nearby forests for their livelihood. Majority of the crops grown in the district includes paddy, yam, ginger and maize. Horticulture crops like banana, oranges, pine apples, passion fruits, quava, cucumber, etc. are grown. The district is also known for its yummy fruits and vegetables, besides processed bamboo shoot known as the three R s in Lotha - Ruchu, Ruchak and Rochon. Apart from grown leafy vegetables, the people consume varieties of wild leafy edibles that are rarely known. The wild leafy edibles are consumed boiled as well as fresh in their daily diet. Wild leafy edible plays an important and major role in meeting the nutritional requirements of the tribal population of the district. Wide varieties of plants leaves are collected from the jungles, fields and farms and consumed by the rural masses. Selection of some species for inclusion in the diet is location specific and influenced by the availability of plants materials. A scientific study of wild edible leafy vegetables are important for pin pointing the potential sources which could be utilized at the time of scarcity or during normal days or cultivated as a source of food materials for an ever increasing population. Keeping this in view the present study was conducted as the first ever attempt from the region to explore and identify the wild edible leafy vegetables, to record the indigenous traditional knowledge of utilization and to assess various threats and conservational aspects of the reported wild plant resource consumed by the Lotha tribes of Nagaland. 2. Methodology A survey was undertaken to identify the lesser known wild leafy edible plants of Wokha district and their nutritive values. The present survey was conducted at Wokha district particularly upper range. Detailed surveys were made of the villages, local markets and natural habitats. Interviews were conducted with the villagers of Longsa village, longsachung village, Wokha village, longidang village and Humtsoe village in upper range of Wokha district to gather information on the lesser known wild leafy edible plants. The survey examines the nutritional status of selected lesser known wild leafy edible plants that are mostly consumed by the population of Wokha district of Nagaland. It also helps to identify some potential species that can be included in traditional agriculture system based on their nutritional values. Twelve (12) such lesser known wild leafy edible plants are found to be widely consumed by the population of the area and are not used as feeds. These lesser known wild leafy edible plants are also found to be sold in market seasonally. The people also describe that they use to sell these lesser known wild leafy edible plants to other neighboring districts. These twelve lesser known wild leafy edible plants were collected and analyzed for nutritional composition viz., moisture content (%), protein content (%), vitamin C (mg/100g), calcium (mg/100g), potassium (mg/100g) and energy (Kcal/100g). 3. Results and Discussion Twelve different lesser known wild edible leafy vegetables were collected during the survey and these samples were identified with their botanical names, spices, plant parts used and period of consumption (Table 1 and Fig 1). The leafy portion of these vegetables are mostly consumed and the period of consumptions are also varies (Table 1). One or other of these leafy vegetables are available for consumption throughout the year viz., Mpunghan is consumed during January to April, Nrukphen is consumed during February to April, Tenzϋ-wo is consumed during February to May, Sanorukho is consumed during February to June, Chumrum is consumed during February to August, Thukrohan and Furotezhulum is consumed during March to April, Rabisa and Phyohan is consumed during March to May; Rhonzo wo is consumed during July to September, Hanyon during November to June and Hanphya during December to July respectively. Therefore, whole year round these lesser known wild leafy edible plants are present in the daily diet and contribute to their nutritional requirement. The nutritional composition of these leafy vegetables were analyzed (Table 2) and among - 17

3 Hanyon Rabisa Chumrum Mpunghan Thukrohan Sanorukho Hanphya Phyohan Furotezhulum Nrukphen Tenzu wo Rhnozo wo Fig 1: Photographs of different lesser known wild edibles leafy vegetables different leafy vegetables surveyed, the maximum moisture content was recorded in Chumrum (93.5%) followed by Rhnozo wo (93.5%) while, protein content was recorded in the range of %. The 18

4 Local names Jan Feb Mar Apr May June July Augs Sept Oct Nov Dec Hanyon Rabisa Chumrum Rhnozowo Nrukphen Tenzvwo Mpunghan Thukrohan Sanorukho Hanphya Phyohan Furotezhulum Fig 2: Availability calendar of lesser known wild edibles leafy vegetables Table 1: Botanical names, species, pars consumed and consumption period of different lesser known wild leafy vegetables Sl No. Local Names Botanical Names Species Parts consumed Consumption Period Hanyon - Spinosis Leaves only Nov to June Rabisa Antidesma Euphorbiaceae Leaves only March to May deandrum Chumrum Gunura Asteraceae Leaves only Feb to August Nepalensis Rhnozowo Legumenoced Phaseolus Leaves only July to September Nrukphen Fagopyrum Polygoraceae Leaves only Feb to April esculentum Tenzvwo Herpetospermum Cucurbitaceae Leaves only Feb to May pedunculorum Mpunghan Balsaminaceae Leaves only Jan to April Thukrohan Impatient Balsaminaceae Leaves only March to April Sanorukho Centalla asiatica Umbelliferrae Leaves only Feb to June Hanphya Balsaminaceae Leaves only Dec to July Phyohan Zanthoxylum Armatam Leaves only March to May Furotezhulum Horutyunia cardata Sausuraceae Leaves only March to April 19

5 Table 2: Nutritional composition of twelve lesser known wild leafy edible plants Local Names MC (%) Protein (%) Vitamin C (mg/100g) Calcium (mg/100g) Potassium (mg/100g) Hanyon Rabisa Chumrum Rhnozo wo Nrukphen Tenzϋ wo Mpunghan Thukrohan Sanorukho Hanphya Phyohan Furotezhulum Energy (Kcal/100g) maximum ascorbic acid (vitamin C), calcium and potassium content were observed as mg/100g, 7.35mg/100g and mg/100g respectively in Nrukphen, Mpunghan and Hanyon. However, the energy values were found to be in the range of Kcal/100g (Table 2). From the survey results, it was also clearly revealed that the majority of these lesser known wild leafy edible plants are available throughout the year while only few are limited to some specific season (Fig 2). Among the different wild leafy vegetables studied, Hanyon, Rabisa, Chumrum, Mpunghan, Thukrohan, Sanorukho, Hanphya, Phyohan and Furotezhulum were found available throughout the year while, the availability of Nrukphen during the months of February to April, Tenzϋ wo during the months of February to May and Rhnozo wo during the months of July to September. These lesser known wild leafy edible plants have important role in meeting the calorie, protein, vitamins and minerals requirement of the local population to a greater extent. Most of the population consumed variety of these plants for their vegetables. The overall nutritive values of these lesser known wild leafy edible plants of the upper range of Wokha district of Nagaland are within the comparable range with the common commercial leafy vegetables and are also cheaply and widely available. It is evident from the present survey that the lesser known wild leafy edible plants plays a significant role in the people s economy and fulfill their needs for food. These lesser known wild leafy edible plants are consumed fresh as well as cooked or boiled. The consumption of these lesser known wild leafy edible plants may be due to their tastiness, easy and large scale availability under the natural habitats. These lesser known wild leafy edible plants can provide a year round food supply right from January to December. The men, women and also children take an active part in collecting of these lesser known wild leafy edible plants either for household consumption or for sale at markets areas. 4. Conclusion The high diversity of lesser known wild leafy edible plants species play a significant role in the food and nutrients supply and security of the local population in the upper range of Wokha district of Nagaland. The nutritive values are almost the same with various commercial leafy vegetables species that are available in the market areas of the region. In view of the ever increasing problems of human population and depleting natural resources, there is a need to exploit the role of lesser known wild leafy edible plants to the fullest extent possible. These lesser known wild leafy edible plants form a very good sources of vitamins, they form a good sources of energy, protein and minerals. Some are available whole year round and some are available at particular seasons. Interestingly they can be consumed during different months or seasons of the year. These lesser known wild leafy edible plants also provide ecological security as they can grow in diverse climatic condition and habitat conditions. The production potential of these lesser known wild leafy edible plants and sustainable harvests of edible parts can boost the local economy. These lesser known wild leafy edible plants may be promoted 20

6 for large scale multiplication, which may ultimately benefit the poor socio- economy condition of the tribal population of the region. There is also a need to start research leading to the genetic improvement and manipulation through plant breeding, genetic engineering and tissue culture on various lesser known wild leafy edible plants species. As the nutritional quality of the edible parts of a species changes at different growth stages, there is a need to develop a best growth stage versus harvest calendar for obtaining the highest nutrient content available for different species. It is also therefore suggested that these leafy edible plants with such nutritive values may be grown in and around the home References Abrol BK and Chopra IC (1962). Some vegetable drug resources of Ladakh. Current Science, 31: Agrahar-Murugkar D and Subbulakshmi G (2005). Nutritive values of wild edible fruits, berries, nuts, roots and spices consumed by the Khasi tribes of India. Ecology of Food and Nutrition, 44: Debarata D (2002). Wild food plants of Madinapur, West Bengal used during drought and flood. In: Ehnobotany and medicinal plants of Indian subcontinent, Maheshwari, J.K. (Ed.). Scientific Publishers, Jodhpur, India. Gupta OP, Srivastava TN, Gupta SC and Badola DP (1982). An ethnobotany and phytochemical screening of higher altitude plants of Ladakh. Part II. Bullettin of Medico Ethnobotany Research, 1: Kachroo P and Nahvi IM (1976). Ethnobotany of Kashmiris forest flora of Sringagar and plants of neighbourhood (1 st Edn.). Dehra Dun, India. pp Kaul MK, Sharma PK and Singh V (1987). Ethnobotanical studies in North-West and trans-himalaya IV. Some traditionally tea substitutes from J K State. Himalayan Plant Journal, 4: Kiran HS, Kapahi BK and Srivastava TN (1999). Non- Timber forest wealth of Jammu and Kashmir State (India). Journal of Non-Timber Forrest Products, 6: Maikhuri RK (1991). Nutritional value of some lesser known wild food plants and their role in tribal nutrition: A case study in North-East India. Journal of Tropical Science, 31: and family kitchen garden. The consumption of these leafy edible plants will help to meet the nutritional requirement of the tribal population. Further, it will help in conserving the various species in the forest areas as well as enhance the population knowledge about their plants wealth. Acknowledgement The authors are thankful to the local village elders and to the people of the Lotha Naga tribes, who helped and co-operated during the survey and collection of samples from different areas of Wokha district. Maundu PM, Ngugi GW and Kabuye CHS, (1999).Traditional food plants of Kenya. Nairobi: National Museums of Kenya. A Report, 1: Parvathi S and Kumar VJF (2002). Studies on chemical composition and utilization of the wild edible vegetable athalakkai (Momordica tuberosa). Plant Food and Human Nutrition, 57: Pastor A and Gustavo FS (2007). Edible wild plants of the Chorote Indians, Gran Chaco, Argentina. Botanical Journal of Linnean Society, 153: Rakesh KM, Kottapalli SR and Krishna GS (2004). Bioprospecting of wild edibles for rural development in the Central Himalayan mountains of India. Mountain Research and Development, 24: Sundriyal M and Sundriyal RC (2004). Dietary use of wild plant resources in the sikkim Himalaya, India. Economic Botany, 58: Sundriyal M and Sundriyal RC (2001). Wild edible plants of the Sikkim Himalaya: Nutritive value of selected species. Economic Botany, 55: Wilson KB (1990). Ecological dynamics and human welfare: A case study of population, health and nutrition in Southern Zimbabwe. Ph.D. Thesis, University College, London. Zemede A (1997). Indigenous African food crops and useful plants: Survey of indigenous food crops, their preparations and home gardens. Nairobi: The United Nation University Institute for Natural Resources in Africa. 21